Classic Scalloped Potatoes
These are the ultimate creamy, cheesy Scalloped Potatoes! Made with Yukon Golds in a garlic-infused cream sauce, they're the perfect make ahead holiday side dish or cozy dinner addition.
Ingredients
- 3 lbs Yukon Gold potatoes peeled
- 4 tbsp unsalted butter
- ½ medium yellow onion finely chopped
- 4-6 garlic cloves minced
- 2 cups heavy whipping cream
- 1 cup whole milk
- 1 tsp kosher salt
- 1 tsp black pepper
- 3 cups shredded cheddar Jack cheese blend
- Softened butter for dish
Instructions
- Preheat oven to 375°F. Generously butter a 9x13 inch baking dish.
- Slice potatoes 1/8 inch thick using a mandoline. Place in cold water.
- Melt 4 tbsp butter in saucepan over medium heat. Sauté onion 5 mins until soft. Add garlic; cook 1 min.
- Stir in cream and milk. Heat until just simmering. Remove from heat.
- Drain potatoes; pat completely dry with towels.
- Layer half the potatoes in dish. Sprinkle with ½ tsp salt & ½ tsp pepper. Top with 1.5 cups cheese.
- Repeat layers with remaining potatoes, salt, pepper, and another 1.5 cups cheese.
- Pour warm cream mixture over top. Press potatoes down gently.
- Cover tightly with foil. Bake 1 hour. Uncover; bake 30-45 mins more until golden, bubbly, and potatoes are tender.
- Rest 15-20 minutes before serving.
Notes
- Potatoes: Yukon Golds are essential for the creamiest texture.
- Slicing: A mandoline ensures even, thin slices for perfect cooking.
- Make Ahead: Assemble (without cream) up to 1 day ahead. Refrigerate. Add cream and bake as directed, adding 5-10 mins if cold.